- 8 cups Chicken stock
- 3–4 dried shiitake mushrooms
- 200g pork mince
- 1 tps powdered ginger
- 2 green onions, finely chopped (keep some aside for garnish at the end)
- 4 water chestnuts, finely chopped
- 1 tablespoon soy sauce
- 1/2 teaspoon caster sugar
- 1 tablespoon cornflour
- pinch of pepper
- 24 wonton wrappers
- a finger bowl of water
- Boil water, and in a small bowl, pour over the shiitake mushrooms to rehydrate.
- Drain the mushrooms, and squeeze the excess water from the mushrooms.
- Remove the stems and finely chop the mushrooms.
- In a large bowl, mix together the mushooms, pork, onion, water chestnuts, soy sauce, sugar and cornflour.
- I use a glass cutting board as my work surface. Take one wonton wrapper and place it on the cutting board, with a pointed corner facing towards you.
- Have a damp (not wet) teatowel, and use it to keep the unused wonton wrappers covered while you work.
- There’s different ways of folding wontons. The way I did was like little envelopes. You can google how to fold a wonton wrapper for images.
- Take a teaspoon worth of the mixture and place in the centre.
- Dab some water onto a finger, or use a small pastry brush, and run it along the edges of the wrapper.
- Take the wrapper corner closest to you, and fold it straight up, to form a triangle with the wrapper.
- Press down and make sure the edges are together.
- With the long base of the triangle closest to you, dab a bit of water onto your finger, tap it onto those two corners, and pull the two corners into the middle of the wrapper.
- Set aside and finish the rest of the wontons.
- In a large saucepan, bring to a boil the chicken stock.
- Cook a few wontons at a time for about 4 minutes.
- Use a slotted spoon to remove (cover in a bowl to keep warm), and continue cooking the rest.
- Place the wontons into serving bowls, and ladle broth over the wontons.
- Garnish with some green onions and serve.
Recipe adapted from The Essential Seafood Cookbook